核桃蛋白有限酶解增溶改性的工艺研究  

Process of Sulobilization and Modification of Limited Enzymatic Hydrolysis from Walnut Protein

作　　者：沈敏江[1,2] 王文辉[1] 刘丽[2] 刘红芝[2] 王强[2] 

机构地区：[1]中国农业科学院果树研究所,兴城125100 [2]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国粮油学报》2015年第8期93-98,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2011BAD27B00)

摘　　要：为充分利用核桃榨油后的核桃粕,研究了核桃蛋白有限酶解增溶改性的工艺,以拓宽核桃蛋白在食品工业中的应用范围,提高产品附加值。通过比较不同蛋白酶对核桃蛋白的水解度和氮溶指数的影响,筛选出胰蛋白酶为最佳用酶。在单因素试验基础上,通过二次回归正交旋转组合试验对胰蛋白酶有限酶解核桃蛋白的工艺加以优化。结果表明,最佳酶解工艺条件为:液料比10∶1,酶解温度43℃,酶解时间52 min,酶用量0.4%。最佳条件下制备的改性核桃蛋白的水解度仅为3.25%,而氮溶指数从8.74%显著提升到78.16%。In order to make full use of the walnut meal after extraction of walnut oil and broaden the application range in the food industry of walnut protein, the process of sulobilization and modification of limited enzymatic hydrol- ysis from walnut protein was studied to increase the product additive value. The effect of different enzymes on the de- gree of hydrolysis （DH） and NSI were compared, and trypsin was used to limited hydrolyze walnut protein as the best enzyme. On the base of single factor experiments, the optimum conditions of limited enzymatic hydrolysis were evalu- ated by quadratic regression orthogonal rotational combing design. The results showed that the optimum conditions were ratio of liquid to solid of 10： 1, enzymolysis temperature of 43 ℃, enzymolysis time of 52 min and dosage of trypsin of 0.4%. Under the optimum conditions, the DH of modified walnut protein was as low as 3.25% , while the NSI of walnut protein was significantly improved from 8.74% to 78.16%.

关 键 词：核桃蛋白 蛋白酶 有限酶解 溶解性 工艺优化 

分 类 号：TQ432.2[化学工程]